Social Feed – BrisketU

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Slicing ribs on a beautiful Friday night. These St

Slicing ribs on a beautiful Friday night. These St. Louis style pork ribs we’re cooked with some butter and brown sugar and finished with a pop of our graduate rub right before slicing.

Pitmaster Jonathan checking some final temps on so

Pitmaster Jonathan checking some final temps on some absolutely massive beef plate ribs. We had a great pair of Ribs classes in San Antonio this weekend @kuenstlerbrew and @dossirenosbrewing . Such fun hanging out with so many of our awesome Brisket University Alumni who were back for the special RibsU class. Great beer and great ribs both days.

A pair of IPA’s and a pair of briskets at tonigh

A pair of IPA’s and a pair of briskets at tonight’s brisket class. Heck of a way to spend a Friday night.

Today’s BBQ class @trueanomalybrewing came just

Today’s BBQ class @trueanomalybrewing came just in time for some cooler fall weather here in Houston, TX.

Such a fun time teaching Brisket class @bustedsand

Such a fun time teaching Brisket class @bustedsandalbrewing this past weekend. This is just one of the six briskets we cooked that weekend.

Beautiful day for our ribs class today @nolabelbre

Beautiful day for our ribs class today @nolabelbrew in Katy, TX

We often get asked at class what tools we can’t

We often get asked at class what tools we can’t live without - or what tools are in our personal kit. We’re big fans of @fireboardlabs - you’ll see them in use at all our classes. It’s not a sponsorship - we use them because they are feature packed and support up to six probes at the same time. Plus we can share cooks online amongst our team. If you’ve never played with them it’s worth a look.

A little sandwich we made during today’s class.

A little sandwich we made during today’s class. Brisket, sausage, and Serrano coleslaw piled high and sauced on a brioche bun.

We added another ribs date to the schedule on Octo

We added another ribs date to the schedule on October 24th @nolabelbrew in Katy, TX. If you haven’t had a chance to take the ribs class yet you don’t want to miss this one.

Brisket pastrami. This was cured for 8 days then

Brisket pastrami.

This was cured for 8 days then smoked. The cure included:

Water
Brown sugar
Salt
Insta Cure No. 1
Coriander seed, whole
Mustard seed
Black pepper
Pink peppercorns, whole
Fennel seed, whole
Cinnamon, whole
Chili flakes
Clove
Bay leaf, fresh

Hey everyone. Turkey dates are live on the website

Hey everyone. Turkey dates are live on the website and we expect them to sell out quickly. This will also be our first time hosting the Turkey class in Austin.

Pastrami brisket smoked low and slow over hickory

Pastrami brisket smoked low and slow over hickory wood. We fixed up some super tasty sandwiches during today’s brisket class. Pickles, melted Swiss cheese, and classic mustard piled high on toasted bread.

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#bbq #barbeque #beef #brisket #brisketu #texasbbq #houston #houbbq #traeger #smokedmeat #lowandslow #lowandalowbbq #smokedbrisket #food #foodphotography #foodie #foodiesofinstagram #thatsmokering #meatsweats #livefirecooking #outdoorcooking #grill #smoker #cuisine #yum #kcbsbbq #austinbbq #craftbeer #brisketandbeer

Pitmaster Jon put together a Pork Belly burnt end

Pitmaster Jon put together a Pork Belly burnt end today with a Bourbon and sorghum glaze. You will likely see this in our forthcoming HogsU class. The pork belly burnt end sits on top of some mashed potatoes and a mini Belgian waffle. Together it makes for one heck of a bite.

10/10 🤩 😋

Pitmaster Jon wrapping up some briskets during cla

Pitmaster Jon wrapping up some briskets during class. These were wrapped in pink butchers paper with a bit of beef tallow.

Check out this brisket from today’s class. Howly

Check out this brisket from today’s class. Howly cow! — really a good looking one.

Some gorgeous briskets for today’s class. This o

Some gorgeous briskets for today’s class. This one is getting close to being ready to wrap.

We have a few more Brisket class dates now listed

We have a few more Brisket class dates now listed for San Antonio. These are now live on the site. We expect more dates early next week.

Some St. Louis style spare ribs cooked with loads

Some St. Louis style spare ribs cooked with loads of butter and brown sugar during today’s RibsU class. 😋

One brisket starting as the others prepare to cros

One brisket starting as the others prepare to cross the finish line.
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#bbq #barbeque #beef #brisket #brisketu #texasbbq #houston #houbbq #traeger #smokedmeat #lowandslow #lowandalowbbq #smokedbrisket #food #foodphotography #foodie #foodiesofinstagram #biggreenegg #meatsweats #livefirecooking #outdoorcooking #grill #smoker #cuisine #yum #kcbsbbq #austinbbq #craftbeer #brisketandbeer

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